WINE SELECTION

WINES AGED IN ACACIA AND OAK BARRELS

The grapes for the production of wines of this series are processed by grape-stomping. Maceration of trampled grapes takes several hours to days. When done in large oak vats, maceration takes up to several months. In exceptional cases, whole grapes are pressed. Furthermore, the wines mature on coarse yeast in acacia and oak barrels (origin of wood in the Czech Republic - PLA White Carpathians, Hungary - Erdőbénye, Austria and France). No sulfur or other chemicals are added during the spontaneous fermentation and maturation of such wine. Just before bottling, the wines are either slightly clarified or bottled without preservatives or filtration. Wines of this series can be single-varietal or cuvée. We have also joined forces with local artists to create captivating labels inspired by local nature and the impressions of the wine.

RYZLINK RÝNSKÝ 2021

Oblekovice - Načeratický kopec

Dry white wine. Made from Riesling from terroir Načeratický kopec in Oblekovice. Made from vineyards in organic cultivation. Maceration 12 hours on the skins. No added yeast. Fermented and matured in French oaks. No filtration, no clarification. Zero added sulfur.

alc. 13,0 % vol., č.š. 14/21

ŠEDÝ PINOT 2021 - sold out

Tasovice - Stará hora

Dry white wine. Made from Pinot Gris from terroir Stará hora in Tasovice. Made from vineyards in organic cultivation. Maceration 6 hours on the skins. No added yeast. Fermented and matured in French and Hungary oaks. No filtration, no clarification. Zero added sulfur.

alc. 12,5 % vol., č.š. 6/21

VELTLÍNSKÉ ZELENÉ 2021

Havraníky - Staré vinice

Dry white wine. Typical taste of Grüner Veltliner from terroir Staré vinice in Havraníky. Made from vineyards in organic cultivation. Maceration 6 hours on the skins. No added yeast. Fermented and matured in Moravian and French oaks. No filtration, no clarification. Zero added sulfur.

alc. 12,5 % vol., č.š. 10/21

ZWEIGELTREBE 2021 - sold out

Tasovice - Stará hora

Dry red wine. Made from vineyard from Tasovice - Stará hora in organic cultivation. Made from Zweigeltrebe. Maceration 3 weeks on the skins and matured in French oaks. No added yeast. No filtration, no clarification. Zero added sulfur.

alc. 12,0 % vol., č.š. 7/21

QVEVRI AND AMPHORAE

We know from research that Georgia is considered to be the cradle of the early wine production. Wines called qvevri or kvevri were produced here in large amphorae as early as 6,000 years ago. The tradition of wine production by fermentation and maturation of trampled white and blue grapes in large clay vessels has been preserved to this day. The containers are buried underground and the largest ones can hold up to several thousand liters of mash (stomped grapes). In 2013, this method of production was included among the UNESCO heritage sites. The method of producing wines in kvevri vessels is called the Kakheti method - according to the Kakheti region of Georgia. We slightly adapted the production of these wines to the conditions of the Znojmo wine-growing sub-region. 

Fermentation and maturation of trampled grapes takes place in 250l containers for several months, buried underground. Fermentation takes place spontaneously without added yeast. The wines mature in containers without added sulfur. Just before bottling, they are either slightly clarified or bottled completely without preservatives or without filtration. For this series, I also produce wines in ceramic amphorae with a volume of 250L produced in a local Moravian ceramics factory.

AMPHORA 2021

river sediments

Orange wine. Made from Palava, Riesling, Grüner Veltliner, Malvasia and Pinot Gris. Maceration 12 months in Moravian amphorae. Matured in French oaks. Grüner Veltliner and Malvasia matured in amphorae without maceration. No filtration, no clarification. Zero added sulfur. Very aromatic, wild and full-bodied wine. Made from vineyards in organic cultivation. Znojmo wine region. Label art by Dante Minutello @danteminutello. 

alc. 12,0 % vol., č.š. AMP/21

DEKADENCE 2021

amphora blend

Made from Blaufränkisch and Zweigeltrebe. Maceration 12 months in moravian amphora and than matured in French oaks. Playfulness, lightness and decadent aromas were added to the wine by the addition of a semi-carbonically fermented grape blend of Zweigeltrebe and Chardonnay. No filtration, no clarification. Zero added sulfur. Made from vineyards in organic cultivation. Znojmo wine region. Very aromatic pleasing wine with smooth tannins. Label art by Karel Halouzka.

alc. 12,0 % vol., č.š. DEK/21

PÉTILLANT NATUREL AND SEMI-CARBONIC MACERATION

Pétillant Naturel (pét-nat for short) is synonymous with the old method of natural sparkling wine production, known as the ancestrale method. Similar types of wine were probably produced in ancient Rome and are written about by the Roman historian Titus Livius. The wines are fermented in barrels or other containers and fermented closed in bottles. Unlike the traditional champagne method of secondary fermentation, this process is a so-called primary fermentation. Both methods differ in the aroma and taste of the finished wine as well. Pét-nat sparkling wines often have strong primary grape tones, expect playful, romantic, aristocratic wines, but also powerful, decadent, punk or elemental wines. There is a strong reflection of the terroir of the vineyard.

I let the wines of this series ferment under the crown cap in sparkling wine bottles. They are different and surprising every year. The appearance of the labels and their theme arises spontaneously only once sampled. Grapes are macerated together with the leaves for several hours to days, spontaneously fermented in barrels, glass or stainless steel containers. The wines are further fermented in a bottle and can be distinguished by a fine sparkling character. The fine yeast in each bottle adds a very interesting taste. Due to the production technology and fermentation, each piece is unique as each bottle contains a slightly different amount of alcohol, residual sugar and effervesce. Bottled without added sulfur and without filtration.

Macération semi-carbonique (SCBQ on my labels) some of the wines are also fermented using the semi-carbonic maceration method. Maceration process take place in vats or amphorae with a size of 500 - 1000 liters. Fermentation of whole grapes of white and red varieties. The grapes are filled to the top in the containers. The containers are then securely closed with a lid to prevent oxygen from entering the containers during fermentation. Grapes crumpled by gravity at the bottom of the container release the must, which begins to ferment spontaneously. Gradually creating an atmosphere of carbon dioxide in the containers. The temperature rises in the containers and the must starts to ferment inside the whole berries. The whole process usually takes 8 - 10 days. Fresh, fun and distinctly aromatic wines are created in this way.

DUO MOSCATO 2022 

pétillant naturel

Dry white wine from Moravian Muscat from two terroirs. Terroir U sklepů in Dyjákovičky and Stará hora in Tasovice. Znojmo wine region. 24 hours on the skins. No added yeast. Zero added sulfur. No filtration, no clarification. Made from vineyards in organic mode. Label art by Klaudie Švrčková.

alc. 11,5 % obj., č.š. 1/22 

SCBQ 2022

Zweigeltrebe, Pinot Noir

Dry red wine. Made from Zweigeltrebe and Pinot Noir. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Finish fermentation in French oaks. No filtration, no clarification. Zero added sulfur. Made from vineyards in organic cultivation. Znojmo wine region. Label art by Dante Minutello @danteminutello.

alc. 12,0 % obj., č.š. SCBQ/22